Chives: Snip, Sprinkle, Smile

Some plants demand constant attention. They need the right soil, the right light, the right amount of water, and if you look at them funny, they keel over. Chives are not one of those plants. Chives are the kind of herb that just gets on with it, quietly growing in the corner, ready to be snipped whenever you need a hit of mild onion flavour.

They are also perennial, which means you plant them once and they come back year after year. That is the kind of commitment we can all get behind.

Quick Facts

Why Every Garden Needs Chives

Chives are one of those rare plants that tick every box.

Easy to grow. They tolerate a wide range of conditions, from full sun to partial shade, and they are not fussy about soil.

Perennial. Plant once, harvest for years. They die back slightly in the coldest part of winter, then bounce right back in spring.

Edible flowers. Those pretty purple pom-pom flowers? Completely edible. They have a mild onion flavour and look gorgeous scattered over salads.

Companion planting superstar. Chives help deter aphids, which makes them a fantastic neighbour for roses, tomatoes, and many other plants.

Container friendly. They grow beautifully in pots on the windowsill, balcony, or patio.

Kids love them. There is something deeply satisfying about snipping chives with scissors. Even the littlest gardeners can help harvest.

Regular Chives vs Garlic Chives

There are two main types of chives, and they are both worth growing.

Regular Chives (Allium schoenoprasum)

The classic. Thin, hollow, bright green tubes with a mild onion flavour. Purple ball-shaped flowers in spring and summer. This is what most people mean when they say “chives.”

Garlic Chives (Allium tuberosum)

Flat, solid leaves (not hollow) with a subtle garlic flavour. White star-shaped flowers. Also called Chinese chives, they are essential in Asian cooking, especially stir fries, dumplings, and noodle dishes.

How to Grow Chives

Starting from Seed

Chives can be grown from seed, but they are slow starters. Seeds take 14 to 21 days to germinate and the seedlings are tiny and wispy at first. If starting from seed:

1. Sow seeds on the surface of moist seed-raising mix and press lightly (they need light to germinate).
2. Keep moist and warm.
3. Transplant seedlings in clumps of 5 to 10 once they are about 10cm tall.

Starting from Division (Much Easier)

The fastest way to get chives going is from a division. Buy a pot from the nursery, or ask a friend who grows them (chive growers always have too many). Simply pull apart an established clump into smaller sections and replant. They will establish quickly and start producing within weeks.

Soil and Position

Chives are adaptable, but they do best in:

• Well-drained soil enriched with compost
• Full sun (at least 4 to 6 hours) to partial shade
• A spot where you can easily reach them for regular snipping (near the kitchen door is ideal)

Watering

Moderate and consistent. Let the top couple of centimetres of soil dry out between waterings, then water thoroughly. They are more drought tolerant than most herbs, but consistent moisture produces the best leaves.

Feeding

A light feed with liquid seaweed or all-purpose organic fertiliser once a month keeps chives productive. They are not heavy feeders, so do not overdo it.

Harvesting

This is the fun part, and you can start as soon as the leaves are about 15cm tall.

How to harvest: Use scissors or snips to cut the leaves about 3cm above the soil. Cut from the outside of the clump first. The plant will regrow from the centre.

How often: As often as you like. Regular cutting encourages fresh, tender new growth. If you let them grow too long without harvesting, the tips can become tough and the flavour weakens.

The flowers: Harvest chive flowers when they are fully open but before they start to brown. Gently pull the petals apart and sprinkle over salads, soups, pasta, or anything that could use a pop of colour and a hint of onion.

Companion Planting Champion

Chives are one of the best companion plants you can grow. Their mild onion scent confuses and deters a range of common pests.

Plant chives near:

• Roses: Helps deter aphids and may reduce black spot
• Tomatoes: Deters aphids and may improve flavour
• Carrots: Helps repel carrot fly
• Strawberries: Deters aphids
• Brassicas: Helps deter cabbage moth

Plant a border of chives around your veggie beds or dot them throughout. They are small enough to tuck in almost anywhere without competing with your main crops.

Growing in Containers

Chives are perfect pot plants. Here is how to do it:

• Use a pot at least 15 to 20cm wide and deep.
• Fill with quality potting mix.
• Plant a clump of chives in the centre.
• Water regularly and feed monthly.
• Place on a sunny windowsill, balcony, or near the back door.

A pot of chives on the kitchen windowsill means fresh herbs are always within arm’s reach. Snip what you need while you are cooking, and the plant just keeps growing.

Division and Propagation

After 2 to 3 years, chive clumps can become crowded and start to lose vigour. When this happens, divide them.

1. Dig up the entire clump.
2. Pull or cut it into 3 or 4 sections, each with a healthy bunch of roots and shoots.
3. Replant the divisions in fresh soil or compost.
4. Water well and they will establish quickly.

Do this in autumn or early spring for best results. Share the extras with friends and neighbours.

Common Problems

Chives are remarkably trouble free, but a few things can occasionally pop up.

Rust: Orange spots on the leaves, usually in humid conditions. Remove affected leaves, improve air circulation, and avoid overhead watering.

Aphids: Ironic, given that chives deter aphids on other plants. If you spot them, blast with water or spray with soapy water.

Leggy, floppy growth: Not enough light. Move to a sunnier position.

No flowers: Young plants or plants in heavy shade may not flower. Give them more sun and they will usually bloom in their second season.

In the Kitchen

Chives are incredibly versatile. Here are some favourite ways to use them:

• Snipped over scrambled eggs, omelettes, or frittata
• Mixed into cream cheese or sour cream for a quick dip
• Scattered over baked potatoes
• Added to salads and salad dressings
• Stirred into mashed potato
• Sprinkled over soups just before serving
• Garlic chives in stir fries, dumplings, and noodle dishes

Always add chives at the very end of cooking (or as a raw garnish). Heat destroys their delicate flavour.

The Bottom Line

Chives are the perfect “plant it and forget it” herb. They come back every year, they look lovely, they taste great, and they help protect your other plants from pests. Whether you grow them in a pot on the windowsill or a clump in the veggie patch, chives are one of those plants that give far more than they ask for. Pop some in your garden this season and you will wonder how you ever cooked without them.